Tortilla Soup

1 medium onion, chopped
2 cloves garlic, minced
2 T. olive oil
2 c. beef broth
2 c. chicken broth
15 oz. can tomato sauce
1 t. cumin
1 t. chili powder
1 t. salt
3/4 t. worcestershire sauce
2 c. shredded cooked chicken
monterey jack cheese
avocado
tortilla chips

In a 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, salt, and worcestershire sauce. Heat to boiling, reduce heat and simmer covered for 1 hour. Add shredded chicken to soup and cook 5 minutes more. Place crumbled tortilla chips in each bowl. Pour soup into bowls and garnish with avocado and monterey jack cheese.


Shelley F.